Lamb Stew with Eggplant
Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special.
Ingredients
- 1 large eggplant cut into 1 1/2 inch cubes
- 6 tbsp olive oil divided
- 1 lb lamb boneless and cubed into 1 inch pieces
- 1 large onion diced
- 3-4 cloves garlic minced
- 1/2 cup red wine
- 3 tbsp tomato paste
- 14 oz tomatoes canned chopped tomatoes, or fresh
- 2 cups lamb or beef stock
- 1 medium bay leaf
- 2 tsp pepper
- 1 tsp thyme
- 1 medium cinnamon stick or 1 tsp ground cinnamon
- 1/2 tsp allspice ground
- 1/2 tsp nutmeg preferably freshly grated
- 1 tsp salt
- fresh parsley to finish chopped
Instructions
- Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside.
- Brown the lamb in the remaining 2 tbsp olive oil and then set it aside.
- Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
- At this point, all the ingredients (except parsley) are mixed together in either a slow cooker or dutch oven.
- Cook the stew on low for 2 1/2 to 3 hours in a dutch oven on the stovetop. Or, cook in a slow cooker on low for 4 to 8 hours.
- Add fresh parsley at serving time and enjoy with pita bread.
Nutrition
Serving: 1Servings